Preheat the oven to 450 F. You’ll probably need to remove the top rack.
Remove your defrosted turkey from the refrigerator and let it sit at room temperature for 30 minutes.
Combine butter, garlic, sage, rosemary, thyme, parsley and salt and pepper in a food processor or blender - then blend well.
Season the inside of the turkey with salt and pepper. Peel & cut the onion in half and cut your lemon in half. Then stuff the turkey with the onion, lemon and any leftover herbs you have. Using kitchen twine, tie the turkey legs together.
Using your hands or a brush, rub the butter & herbs on the outside of the turkey. You can also rub it under the skin of the breast. Season with salt and pepper.
Before you start cooking, place the chicken broth in a saucepan and keep it warm (low heat).
Place your prepped turkey in a large roasting pan and bake for 45 minutes. Then lower the temperature to 350 F and continue roasting. Baste the turkey every 30 minutes with the warm chicken broth, until the turkey is done. I recommend setting a reminder timer. It takes about 3 hours to roast a whole 15 lb turkey. Check to ensure it’s 165 F using a meat thermometer inserted into the thickest part of the thigh.
If the turkey starts to get too crispy or looks like it might burn, use foil to create a tent on top.
Take the turkey out of the oven and place the foil tent on top. Let the turkey rest for 30 minutes. You’re read to slice, serve & enjoy!
